Best 4 Pomegranate Oatmeal Recipes
Indulge in the delightful flavors of pomegranate oatmeal, a culinary symphony that tantalizes your taste buds. This wholesome and vibrant dish combines the tangy sweetness of pomegranates with the hearty goodness of oats, creating a symphony of textures and flavors that will awaken your senses. Whether you prefer a classic preparation or crave a touch of culinary adventure, this article presents a versatile collection of pomegranate oatmeal recipes that cater to every palate. From traditional stovetop methods to quick and convenient microwave variations, these recipes offer a range of options to suit your cooking preferences and time constraints. Each recipe is meticulously crafted to deliver a unique taste experience, ensuring that your breakfast or brunch becomes an unforgettable culinary journey. So, embrace the vibrant hues and enticing aromas of pomegranate oatmeal, and embark on a culinary adventure that promises to delight and satisfy.
Here are our top 4 tried and tested recipes!
HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS
I adapted an old recipe my grandmother used to make by switching to white whole wheat flour, adding flax, and using agave nectar instead of sugar. This makes a fantastic high-fiber, moist, low-glycemic breakfast treat that my 2 toddlers love. Hope you enjoy!
Provided by jessicafnp
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
- Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
- Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 11.3 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 225.7 mg, Sugar 16.8 g
OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP
Make and share this Oatmeal & Banana Pancakes With Pomegranate Syrup recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 37m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk juice and honey together in saucepot.
- Bring mixture to boil over medium high heat, then drop the heat to medium.
- Simmer mixture and reduce it to syrup, about 15 minutes.
- Remove from heat and let syrup cool before using.
- To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
- In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
- Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
- Gently fold in the whipped egg whites into batter.
- Heat a large nonstick griddle coated wtih cooking spray over medium heat.
- Drop 1/4 cup batter for 5-inch pancakes onto griddle.
- Cook until lightly browned, about 1 1/2 minutes per side.
- Serve with banana slices and a drizzle of pomegranate syrup.
Nutrition Facts : Calories 227.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 1, Sodium 251.2, Carbohydrate 49.3, Fiber 4.9, Sugar 22, Protein 6.4
CRANBERRY-POMEGRANATE-OATMEAL SQUARES
Betty Crocker Oatmeal Cookies are layered with a tart and sweet cranberry-pomegranate filling for scrumptious dessert bars.
Provided by By Cheri Liefeld
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
- In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
- In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
- Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
- Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.
Nutrition Facts : ServingSize 1 Serving
POMEGRANATE OATMEAL
I was experimenting with new flavors for my oatmeal & tried this. We really enjoyed this, hope you do too!
Provided by Larawithoutau
Categories Oatmeal
Time 6m
Yield 1 Bowl, 1 serving(s)
Number Of Ingredients 9
Steps:
- Prepare oatmeal per package directions with water, stir,.
- Add remaining ingredients.
Nutrition Facts : Calories 409.1, Fat 25.2, SaturatedFat 3.3, Cholesterol 6.4, Sodium 188.1, Carbohydrate 40, Fiber 8.3, Sugar 6.1, Protein 10
Tips:
- Use old-fashioned oats: These oats have a chewier texture and a nuttier flavor than quick-cooking or instant oats.
- Toast the oats before cooking: Toasting the oats in a dry skillet over medium heat for 5-7 minutes will bring out their flavor and make them more aromatic.
- Use a combination of milks: Using a combination of milk and water will give the oatmeal a creamier texture and a richer flavor.
- Sweeten the oatmeal to taste: You can use honey, maple syrup, or brown sugar to sweeten the oatmeal to your liking.
- Add your favorite toppings: Some popular toppings for oatmeal include nuts, seeds, dried fruits, and fresh fruits. You can also add a dollop of yogurt or a drizzle of peanut butter.
Conclusion:
Pomegranate oatmeal is a delicious and nutritious breakfast that is perfect for a cold winter morning. It is easy to make and can be tailored to your own liking. With a few simple tips, you can make the perfect bowl of pomegranate oatmeal that will warm you up and give you energy for the day ahead.
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